Make the jam. Pour 3 cups of berries into a saucepan. Bring to simmer with water. Add the chia or gelatin. Turn off the heat. Add the zest. Allow to cool. Puree in a food processor. Return to fridge to allow to thicken.

Make the crust. Grind the sunflower seeds into a meal using your grinder or food processor. Mix with other ingredients in a bowl. Press into an 8-by-8-inch square pan, lined with parchment paper. Place in the fridge to firm up the crust.

Make the sunbutter layer. Put all ingredients in a food processor and blend until thick and creamy.

To assemble, spread sunbutter mixture on crust. Place back in fridge to firm up. Finally, top with cooled jam.

Cut into bars. Store in fridge for up to one week. Or store them in the freezer.